Wiener Gulasch

Name: Wiener Gulasch
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 800g beef chuck, cut into 3cm cubes; 500g onions, finely diced; 3 tbsp vegetable oil; 3 tbsp sweet Hungarian paprika; 1 tbsp tomato paste; 2 cloves garlic, minced; 1 tsp caraway seeds; 1 tsp marjoram; 2 tbsp red wine vinegar; 500ml beef broth; 1 bay leaf; Salt; Zest of half a lemon

Wiener Saftgulasch (VEE-ner GOO-lahsh)

Viennese Beef Goulash

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 484 kcal

A rich, deeply paprika-spiced beef stew slow-cooked until the sauce is thick and velvety, served with bread dumplings or crusty rolls.

Nutrition & Info

Protein 38.0g

Carbs 20.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

heavy Dutch oven wooden spoon sharp knife

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: parsley, paprika sprinkle

Accompaniments: bread dumplings, Kaiser roll

Ingredients

800g beef chuck, cut into 3cm cubes
500g onions, finely diced
3 tbsp vegetable oil
3 tbsp sweet Hungarian paprika
1 tbsp tomato paste
2 cloves garlic, minced
1 tsp caraway seeds
1 tsp marjoram
2 tbsp red wine vinegar
500ml beef broth
1 bay leaf
Salt
Zest of half a lemon

Instructions

1
Heat oil in a heavy pot. Cook onions slowly over medium-low heat for 20-25 min until deeply golden and jammy.
2
Remove from heat, stir in paprika quickly (it burns easily). Add tomato paste, garlic, caraway, and marjoram.
3
Return to heat, add vinegar and stir, scraping up all fond. Add beef cubes.
4
Pour in broth, add bay leaf and lemon zest. Bring to a gentle simmer.
5
Cover and cook on low heat for 2-2.5 hours until beef is fork-tender and sauce is thick.
6
Season with salt. Serve in deep bowls with Semmelknödel (bread dumplings) or a crusty Kaiser roll.

💡

Did You Know?

The Viennese version uses equal parts onion and meat by weight — far more onion than the Hungarian original, creating its signature silky sauce.

Chef's Notes

Equipment Tips

heavy Dutch oven
wooden spoon
sharp knife

Garnishing

parsley, paprika sprinkle

Accompaniments

bread dumplings, Kaiser roll

The Story Behind Wiener Gulasch

Goulash traveled from the Hungarian puszta to Vienna in the 19th century, where cooks transformed the shepherd's stew into Saftgulasch — emphasizing a velvety, onion-rich sauce over broth. It became the ultimate late-night dish, served in Beisl taverns across Vienna.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: 19th century

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